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Just lately someone posted about "grilled cabbage"! You basically quarter a head of cabbage, cut out the core, add a couple of pre cooked bacon strips, a little olive oil and garlic salt, wrap in foil!! Came out good, every one liked it! Cooks along with most other cooks, without burning up..

I love grilled sweet potatoes. We take the longer ones (not the round ones) and quarter them into some long strips. Lightly rub some crisco (other oil would probably work well too) and season. Then grill flesh side down at first then flip to skin side down. YUMMY!!!

dont remember what i did with these stuffed onions, maybe apple but they had potential. another side thats good is cheesy mashed taters cooked on a cedar plank, actually good cooked on a gasser while other stuff is getting done in the egg.yep apple

I did some Acorn Squash a little while back. Baking dish with about 1/4 inch water in the bottom. Lightly oiled squash, added salt & pepper, 1 TBS butter (or So), a little brown sugar and honey. roughly 40 minutes at 350 and voila... Also looks nice to serve!!

Another way to do an onion is to quarter a large onion and put a tbsp (or more) of butter between each quarter. Press the quarters back together and sprinkle your favorite spice or rub on top (we often use garlic powder). Wrap the onion in foil and just set it on the grid for 20-30 minutes (just a guess here) at 350 or so.

I am pretty obsessed with asparagus as a side dish. I go with the thinnest I can find. At the most basic, slathered in Italian Salad Dressing is fantastic. I almost could not eat a steak for a while without prosciutto wrapped asparagus (see pic)

Lately, I have been wrapping the asparagus in buttered phyllo with zesty chili seasoning and it is a new favorite!

My standard is pre-Egg. Foil root veg pouches. Quartered spuds, (or smaller depending on the size,) some garlic slivers, onions wedges, carrot pieces, in olive oil w. S&P. Maybe some thin wedges of rutabaga. Cook till oil in the pouch is sizzling. Can be done direct, or indirect beside some meat. If there is time, open pouches, and let the veg brown for another 20 min.

Being in pouches, the result is hard to guarantee. But when just right, enough surface gets browned or blackened for a great taste, and the rest is delightfully soft.

I don't boil them. I just nuke them in the microwave until soft and then smash them. They are our new favorite potato. If you get them right, they are crispy outside and soft inside with just the right ratio of crispy to soft. They do very well with fresh rosemary from the garden.